机译:含大豆分离蛋白和脱脂奶粉的小麦粥:流变,糊化和感官特性
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore 570 020, India;
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore 570 020, India;
Food Engineering Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore 570 020. India;
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore 570 020, India;
porridge; pasting; rheology; wheat grits;
机译:近红外光谱法检测奶粉中大豆,豌豆和小麦分离物中的植物蛋白
机译:近红外光谱法检测奶粉中大豆,豌豆和小麦分离物中的植物蛋白
机译:添加了稳定剂和脱脂奶粉强化剂的脱脂山羊奶酸奶的理化和感官特性
机译:使用尺寸排除HPLC色谱图的蛋白质和粘贴参数预测硬麦粉的混合和面条特征
机译:快速水合水热熟豆浆制得的大豆酸奶和冷冻大豆酸奶的感官和化学特性。
机译:不同谷物硬度的印度小麦粉的Mixolab特性与蛋白质糊化动态和经验流变特性的关系
机译:豆浆粉与脱脂奶粉和 ud的比较带有STEFIA的 ud特征巧克力